When it comes to matzo balls and matzo ball soup, Jerry's Deli is my usual go-to. But now that fall is coming and my wallet is getting lighter and lighter by the day (being a grown up stink!) I can't go out and buy every meal. But I am happy to say that this is a fabulous (and if I do say so myself, big competition to restaurants!) recipe for matzo balls. Everyone's mom and grandma have their secrets and tricks and recipes to make, what they say are, the best matzo balls. This recipe is simple, light, and yummy. That's all you really need in a matzo ball! You'll definitely impress your guests this fall, and save it for the spring when Passover comes around to impress them again! All you need is a little patience (the longer you let the mixture sit in the fridge to firm up, the better!).
What you'll need:
1/2 cup matzo meal
2 eggs, beaten
2 tbs. vegetable oil
1 tsp. kosher salt
1/2 tsp. pepper
2 tbs. chicken stock
1 tbs. fresh dill, chopped
1 tbs. flat leaf parsley, chopped
2-3 cloves garlic, minced
1 shallot, minced
1. Mince and chop your garlic, parsley, dill, and shallot. In a VERY large bowl, mix together the matzo meal, eggs, salt, pepper, oil, and chicken stock.
2. Gently fold in the herbs and garlic and shallots.
3. Cover with plastic wrap and let sit in the fridge for at least an hour. Once chilled, roll into balls the size of golf balls (they WILL DOUBLE IN SIZE!!!! so don't worry). Drop into a pot of 2-3 quarts of boiling chicken stock.
4. Cook matzo balls for 30 minutes. At the last 10 minutes, toss in an extra tbs. or two of fresh chopped dill. Serve immediately!